Chè Trôiô Nôuôc - Sticky Rice Balls in Ginger Syrup & Coconut Milk

Directions

1. 1

   Rinse, soak Mung Beans in warm water for at least 4 hours or overnight.

2. 2

   Steam Mung Beans for 30-45 minutes.

3. 3

   Check for doneness by pressing the beans between your fingers.

4. 4

   Measure out 4 cups of cooked Mung Beans.

5. 5

   Add beans to a food processor and process into a creamy consistency.

6. 6

   Add 1 Tsp Salt and mix well.

7. 7

   In a saucepan on medium heat, add 1/3 cup Vegetables oil and 3 Tbsp minced Shallots.

8. 8

   Stir until a golden brown color.

9. 9

   Immediately pour the Shallot oil into the Mung Beans and mix well.

10. 10

    Form into balls and set aside.

11. 11

    Add 1 (16 oz) bag Glutinous Rice Flour into a large mixing bowl.

12. 12

    Add 1 Tbsp Rice Flour and mix.

13. 13

    Add 1 cup boiling water and mix.

14. 14

    Slowly add in 1 cup room temp water and mix using your hands or mixer until well combined.

15. 15

    Cover with plastic and let dough rest for 20 minutes.

16. 16

    Oil hand with Veg Oil and grab a pinch of dough.

17. 17

    Roll into a ball, flatten into a disc shape, and place a mung bean filling into the center.

18. 18

    Carefully push the side dough up and seal.

19. 19

    Roll ball in hands to smooth the outside and place onto a tray lined with plastic wrap.

20. 20

    Continue until all dough are used up or make little balls with leftover dough.

21. 21

    Bring a pot of water to a boil and add the Glutinous Rice balls.

22. 22

    Stir the balls around immediately so it doesn't stick to the bottom of pot.

23. 23

    Once it floats to the surface, remove and add to a large bowl with room temp water.

24. 24

    Bring 4 cups of water to a boil and add in 3 cups brown sugar or palm sugar.

25. 25

    Add sliced Ginger and bring to a simmer.

26. 26

    Add in the cooked Glutinous Rice Balls and turn off heat once it simmers.

27. 27

    To a sauce pan on medium high heat, add 2 cans Coconut Milk.

28. 28

    Mix together 2 Tbsp Sugar, 1 Tsp Salt, and 2 Tsp Cornstarch.

29. 29

    Then add to Coconut Milk and stir well until simmer.

30. 30

    Turn off heat.

31. 31

    In a small pan on medium heat, add 0.5 cup Sesame Seeds.

32. 32

    Stir until a golden brown and remove from heat.

33. 33

    Add Glutinous Rice balls and Ginger Syrup, drizzle in Coconut Milk, and sprinkle Toasted Sesame Seeds.

34. 34

    Enjoy!